Years ago, cookbooks instructed readers to cook pork until
it reached a scorching internal temperature of 180 degrees. Back
then, the pork chops that landed on our plates were dry and leathery, and we often
used lubricants
like applesauce or sauerkraut to help get them down. After more careful
research, food scientists now tell us that pork is safe to eat after it
reaches an internal temperature of 160 degrees. At that temperature,
pork can be juicy, tender, and flavorful.

Substitutes: turkey OR chicken (especially thighs) OR lamb OR veal OR beef
(not as lean) OR emu

Cuts:

pork shoulder Meat from this section is relatively
fatty, which makes for juicy, tender, and flavorful roasts as well as
clogged arteries.

pork loin This is where we get the leanest and
most tender pork cuts. Since they're lean, these cuts tend to dry
out if overcooked. Pork is safe to eat if it's cooked to an interior
temperature of 160 degrees. There are three main parts of the
loin: the blade end, which is closest to the shoulder and tends to
be fatty; the sirloin end, which is closest to the rump and tends to be
bony; and the center portion in the middle, which is lean, tender, and
expensive.

pork legThe meat from this part of the pig is
usually made into hams, but fresh leg meat is lean and makes a terrific
roast.

pork side This is where the spareribs
come from. Other meat from this section is usually cured as bacon and salt pork.

pork picnic shoulder This
comes from the lower part of the pig's shoulder. It's usually made
into smoked hams, but fresh picnic shoulder makes for
very juicy barbecued pulled pork.